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Mistakes Everyone Makes With Mayonnaise - Mashed (www.mashed.com)
submitted 1 year ago by Farksnatcher@lemmy.one to c/cooking@lemmy.world
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Mistakes Everyone Makes With Mayonnaise

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[-] FinalBoy1975@lemmy.world 8 points 1 year ago

For the tips on making homemade mayonnaise, I would skip all of what this article says and just use an immersion blender to simplify things. I don't have to wait for my ingredients to come to room temperature and the blending cup it comes with has the measurements etched on the side so I know how much oil I've added. I've never had a problem and it takes about 2 minutes or less this way. Also, rather than using it to toast a grilled sandwich, I'd rather dip my grilled cheese sandwich (grilled with butter) in garlic mayonnaise.

[-] OminousOrange@lemmy.ca 9 points 1 year ago

Yep, do it the Kenji way.

  • 1 egg
  • A clove or two of garlic
  • Juice of a lemon or equivalent amount of white vinegar (2 ish tbsp?)
  • S & P
  • 3-4x the volume of that stuff of oil. Usually canola for me. More oil = more thick.

Give it a zip with an immersion blender starting from the bottom and raise as the mayo starts to come together.

this post was submitted on 06 Sep 2023
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